scrambled eggs.

scrambled eggs with tomatoes.

stir-fried pork slices.

sliced pork with cucumber.

stuffy rice.

steamed egg cake.

steamed buns.

cook porridge.

fried rice with eggs.

stir-fried clams.

stir-fried shrimp.

braised eggplant.

stewed tofu with Chinese cabbage.

beef and celery.

fried rapeseed with mushrooms.

these are all easy dishes ... you can eat enough if you learn these.

Take kohlrabi as an example. Some places are called cabbage. We call kohlrabi:

Cut vegetables in advance and prepare peppers (if you like spicy taste), garlic and shredded pork (if you like meat).

garlic is diced with a knife, minced with meat and shredded with vegetables.

1. First, clean the wok. Fire to make the water in the pot evaporate. If there is a clean cloth for cleaning the pot, you can clean it with a cloth.

2. Pour in peanut oil (rapeseed oil or blended oil). Peanut oil is the best oil. Not too much, just a thin layer, so as not to burn the pot.

3. When the oil temperature rises in the fire, it will take about 5 seconds. Turn the fire to a minimum. Because your novice must be slow to do things.

3. Find the garlic and put it in. Stir-fry for 3 times, just ask the smell of garlic, don't fry it.

then add the pepper (stir-fry for three more times), then add the shredded pork and stir-fry constantly to prevent the bottom of the pot from being burnt, until the shredded pork can't see the red meat and is almost cooked.

4. Add the previously cut vegetables and stir fry a few times. Stir-fry the vegetables and the oil at the bottom of the pot with shredded pork and garlic.

then add half a tablespoon of salt. Then stir-fry for a while, and feel that the food is cooked (the color has basically changed, of course, it is not burnt), and then add half a tablespoon of salt. If you have chicken soup and bone soup, you can add some soup, if you don't, you can add 1-2 grams of monosodium glutamate, stir-fry for a few times, and turn off the heat. Pour in sesame oil, turn it over and serve.

besides the lack of oil, it may also be because the fire is too urgent, the oil temperature is too high, and the stir-frying is too slow. You should turn down the fire. If it doesn't work, add some water when appropriate. In addition, a lot of water will seep out after adding salt to the cabbage, so there will be a lot of soup in the last dish.

It is inevitable that cooking will be burnt or salty at first. Try more and you will have experience. In addition, you should cook it yourself, preferably half and half. For one thing, it's easy to stir fry when there are few dishes, and for another, you can cook it several times to gain experience.